Grandma's Gingersnap Cookies |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 5 |
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This melt-in-your-mouth ginger cookie recipe that I received from my grandmother has been enjoyed in my family since 1899. Ingredients:
2 cups sifted all-purpose flour |
1 tablespoon ground ginger |
2 teaspoons baking soda |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
3/4 cup shortening |
1 cup white sugar |
1 egg |
1/4 cup dark molasses |
1/3 cup cinnamon sugar |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.
3. Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.
4. Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.
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